If you want to learn how to make biltong then you have
definitely come to the right place. Making biltong the South African way can be
extremely gratifying and not only will you win friends over especially the pub
loving ones, but you will also save money from buying it in stores.
- Meat 2 kilos or more( your choice of meat but I recommend beef)
- 250 mls of Vinegar (for basting)
- Half a cup ground coriander
- 2 tablespoons ground black pepper
- 2 tablespoons salt
- 2 teaspoons of paprika
- You will have to start by removing the excess fat if any from your meat. This ensures a better drying process and a longer life of the final biltong product. You can still leave a little bit of fat for some extra flavor.
- Cut your meat into slices but not to thick as these will take longer to dry. Make them roughly 20 centimeters in length and 1 centimeter thick. Get rid of the sinews and gristle in the meat as these tend to become very tough to chew once dry.
- Now make your basting by adding up all the ingredients in the list above in a wide flat dish or tray. One of the easiest ways to prepare your meat for drying is to season and baste simultaneously.
- Add your seasoning spices and basting mix to the bottom of your tray and lay your meat flat in the dish. Add another layer of basting and spices on top of the meat. Some additional spices like peri peri and paprika can be added according to your taste. Now let the steak marinade in the fridge for two hours before you begin to dry it.